Ohio Poultry Association (OPA) is sharing its top five tips for preparing the perfect Thanksgiving turkey and offering signature recipes using turkey leftovers. “As the voice for Ohio’s turkey farmers, we are honored to share our expert cooking and food safety…
Andy Hollenback knows what it is like to straddle the fence between life on the farm and life in an office. For 16 years he worked as a law enforcement officer with the Ohio Department of Natural Resources. “I used to say…
Amy Beth Graves - May 9, 2016
Have a tree that you pass on a regular basis that you always wonder “what is that?” Own a woodland and want to know exactly what trees you have? Then Name That Tree is the class for you! This one…
Amy Beth Graves - May 9, 2016
If you have ever considered raising a small poultry flock, or have a small flock but are thinking of expanding to sell eggs or meat, attend OSU Extension’s Backyard Poultry Workshop to learn more. We will discuss basic bird care and…
This recipe uses butter for sautéing and to finish a rich sauce. It’s a classic Indian dish that takes almost less time to make than the accompanying rice. Spice it up, or not, with green chile peppers. By the way, this dish gets better with time. Make it up to two days ahead, refresh with more pepper and cilantro, if needed, and dig in.
Sauteing is a basic cooking technique that’s important to many recipes. It relies on fat and high heat to cook food quickly. Oil, plus butter, are keys to success—vegetable oil because it has a high smoke point and butter because it adds great flavor.
Amy Beth Graves - Feb. 1, 2013
Gerber’s Poultry values transparency as it meets customer demand
Lynn Snyder - Oct. 27, 2010
Meet Gary Stoller, Van Wert County
Seth Teter - April 27, 2010
Poultry goes postal to supply backyard farmers
